Relax and unwind. Grilled Barramundi is perfect for a light dinner or an easy weekend lunch in the backyard.

Recipe, food styling & photography by Sarah McLellan Mee.

1. Step 1In a small bowl, combine the cherry tomatoes, mixed olives, garlic, and shallot. Add the olive oil, red wine vinegar, red pepper flakes, salt, and pepper and stir to combine. Set aside.
2. Step 2In a large pot of boiling, salted water, add the potatoes and cook until fork tender, about 8-10 mins. In a large bowl, add mayonnaise, mustard, scallions, lemon zest, salt, pepper, and lemon juice. Stir to combine. Once the potatoes are drained, add them to the bowl with the dressing and gently toss to coat.
3. Step 3Drizzle olive oil over both sides of the Barramundi and season with salt and pepper.
4. Step 4On a hot, clean, well-oiled grill, gently place the fish skin-side down. Grill for 4-5 mins a side until the skin is crispy and the flesh of the fish is opaque.
5. Step 5Serve the grilled fish topped with tomato-olive relish, potato salad, a sprig or two of cilantro, and a final drizzle of olive oil.

RecipesAll recipesEveryday StaplesGrilled Barramundi with Olive-Tomato Relish and Creamy Lemony-Mustard Potato Salad